Digestibility and quality of edible insect proteins: a systematic review of in vivo studies

Abstract

Edible insects are being considered as a potential sustainable food source to address global food security concerns and feed the world’s growing population. However, the quality and biological protein value of insects remain uncertain. This review analysed in vivo studies that evaluated edible insect consumption to clarify their potential as a high-quality protein source. Ten studies that evaluated protein quality in rats or mice were included, and most studies found weight gain similar to or greater than the control group. Food intake, net protein ratio, and biological value were also similar to those in the control group. However, true digestibility and protein efficiency ratio were generally lower in animals fed with insects, and higher nitrogen excretion was observed. The results of this systematic review were highly heterogeneous, and it cannot be concluded that insects have high protein quality, although positive results regarding weight gain and biological value were found.